Definitions
- Referring to a dish made with thinly sliced meat, usually veal or chicken, that is breaded and fried. - Describing a shell-shaped decoration or ornament used in architecture or design. - Talking about a type of marine mollusk with a spiral shell.
- Referring to a thin slice of meat, often from veal, pork, or lamb, that is breaded and fried or grilled. - Describing a small, flat piece of food, such as a fish or vegetable, that is coated in breadcrumbs and fried. - Talking about a bone-in piece of meat, such as a lamb chop or pork chop.
List of Similarities
- 1Both escallop and cutlet refer to thin slices of meat.
- 2Both are often breaded and fried.
- 3Both can be served as a main dish or as part of a larger meal.
- 4Both are commonly found on restaurant menus.
What is the difference?
- 1Shape: An escallop is typically round and flat, while a cutlet can be rectangular or oval-shaped.
- 2Type of meat: Escallops are usually made with veal or chicken, while cutlets can be made with a variety of meats, including pork, lamb, or beef.
- 3Preparation: Escallops are often pounded thin before being breaded and fried, while cutlets are usually sliced thin and then breaded and fried or grilled.
- 4Size: Cutlets are generally thicker than escallop slices.
Remember this!
While both escallop and cutlet refer to thin slices of meat that are often breaded and fried, there are several differences between the two. Escallop is typically round and flat, made with veal or chicken, and pounded thin before being breaded and fried. On the other hand, cutlet can be rectangular or oval-shaped, made with a variety of meats, and sliced thin before being breaded and fried or grilled.
